Show Subscription Form




Spring Vegetable Medley Recipe
Spring Vegetable Medley Recipe photo by Taste of Home

Spring Vegetable Medley Recipe

Publisher Photo
From Hebron, Indiana, Edna Hoffman shares this garden-fresh side dish. Seasoned with Dijon mustard and thyme, the battered vegetables are perfect when served with seafood, poultry or beef.
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 4 servings

Ingredients

  • 2 cups quartered small red potatoes
  • 1 cup fresh baby carrots
  • 1/2 cup water
  • 1/2 teaspoon chicken bouillon granules
  • 2 cups cut fresh asparagus (2-inch pieces)
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 tablespoon butter, melted
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt

Directions

  1. In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil. Reduce heat; cover and simmer for 10 minutes. Add the asparagus and zucchini; cover and simmer for 10 minutes longer or until crisp-tender. Combine the butter, mustard, thyme and salt; pour over vegetables; toss to coat. Yield: 4 servings.
Originally published as Spring Vegetable Medley in Quick Cooking March/April 2003, p38

Reviews for Spring Vegetable Medley

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 23, 2010

Very easy to make. I was looking for a different way to use up the asparagus that I had.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT